Wednesday, December 7, 2011

Brussels Sprouts and Chard Gratin

This is based on a recipe I found in MS Living Magazine. I one and a halved that recipe. I also added rainbow chard from the garden and red onions. These both added color and some sweetness. Instead of smoked Gouda (which would have also been wonderful) I used a high quality white Cheddar Tickler which had red onion in it (yum!) The key to this recipe is to be careful not to overcook the brussels sprouts. It is a three part recipe. The bechamel which is a basic white sauce, the sprouts, and the assembly. It is a great holiday side.

Preheat oven to 375. Make the bechamel: Melt butter in a saucepan over medium heat. Add flour, and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes. Gradually whisk in milk. Raise heat to medium-high, and bring to a boil, whisking often. rEduce heat to low, and cook stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. SEason with salt and FGP. Remove from heat. Add 1 cup cheese and stir until melted.

Meanwhile, blanch the brussels sprouts: Bring a medium pot of salted water to a boil. Cook Brussels sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes (I would err on the 3 minute side just to be safe). Drain, and transfer to an 8 cup (8 by 12) baking dish. Toss with chard and onion (uncooked).

Welcome

I am Jordan. I am always hungry and my only escape from laundry is to go outside and dig in the dirt. So, I grow food and eat it, too. Join me while I sweat for our bread here in Durham, North Carolina.

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"When I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it . . . and then the warmth and richness and fine reality of hunger satisfied . . . and it is all one." M.F.K. Fisher